Its Lent and tuna melts are very popular fare. I remember my first; canned tuna, mayo, relish, on wonder bread topped with Velveeta processed cheese heated in the oven. That one shall remain in history. My updates a spice crusted seared rare tuna steak, melty Havarti cheese, guacamole on toasted sourdough bread. I hope you like it.

1 12 ounce tuna steak
1 teaspoon salt substitute
2 teaspoon creole seasoning
4 tablespoons guacamole
4 ounces Havarti cheese
4 slices sourdough bread

Lightly toast bread slices add cheese and melt.

Rub both sides of tuna with creole and salt substitute.

Heat a skillet to medium high add 2 tablespoons oil.

Cook for 3 minutes per side.

Cut in small slices.

Add guacamole and tuna slices to bread.

Serve.